Mathura ka Peda Recipe Card

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time :26-30 minutes

Cook time :31-40 minutes

Serve :4

Level Of Cooking :Easy

Taste :Sweet

Ingredients for Mathura ka Peda Recipe

Khoya/mawa 2 cups

Sugar 1/4 cup

Milk 1 teaspoon

Liquid glucose 1/4 teaspoon

Castor sugar (caster sugar) 1/4 cup

Method

Step 1

Sauté the khoya in a non-stick pan on medium heat, stirring continuously, for eight to ten minutes. Take the pan off the heat and set aside to cool.

Step 2

Cook the sugar with one-fourth cup water in another non-stick pan on medium heat, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard.

Step 3

Cook till the syrup attains a one-string consistency. Add the liquid glucose and stir well. Take the pan off the heat.

Step 4

Add the khoya mixture to the sugar syrup and mix well. Transfer the mixture to a bowl.

Step 5

Divide the mixture into twelve equal portions and shape into round balls. Press the balls lightly.

Step 6

Spread the caster sugar in a plate and the roll the peda lightly in it. Arrange on a serving dish and serve.

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